Worms in dirt is a classic for kids - they never seem to tire of it. Making them in individual shot glasses (available at the dollar store) makes them perfect for a party.
A well-made cheeseburger is a beautiful thing, particularly in the summer, when cooking – and dining – al fresco is the order of the day.
Frozen grapes make tasty treats on their own. Skewer them on a toothpick and dip them in melted white chocolate (or even thick Greek yogurt) and sprinkles before freezing, for an almost-instant treat that’s fun to pop in your mouth.
With 92 percent water, watermelon is perfect for puréeing and freezing into all-fruit ice pops – no added sugar required. Fresh or frozen raspberries, strawberries or cherries add a vitamin boost.
Grown-ups should have their own ice pops; these are a cross between a G&T and a mojito; feel free to use rum, gin, vodka or tequila – just don’t use too much, or they won't freeze properly.
Creamy cheesecake turns into an indulgent, ice-creamy pop that’s perfect for summer parties.
Chef Josh Wolfe's Camp Cobbler is perfect for camping - prepare the crumble ahead and pack it to go, then simmer frozen or foraged berries at your campsite for the ultimate comfort dessert. (Or breakfast!)
Is there anything better than a jar of thick salted caramel? This comes from a beautiful new cookbook released by Duchess Bake Shop in Edmonton!
Fresh filet is the ultimate fast food – it cooks in just 10 minutes, with plenty of room on the baking sheet for veggies.
A can of chickpeas can help shake you out of a dinnertime rut.